Mattson & Co.
Pan Seared Halibut with Smoked Bacon Creamy Potatoes and Pico Di Gallo
Recipe courtesy of Mattson & Co. - Visit them at 225 Locke St S, Hamilton - 905 525-0225
Mattson & Co.
Mattson & Co.

Pan Seared Halibut – Mattson & Co.

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January 13, 2019

Recipe courtesy of Mattson & Co. - Visit them at 225 Locke St S, Hamilton - 905 525-0225

  • Yields: Serves 4

Ingredients

Smoked Bacon Creamy Potatoes

1L cubed potatoes (peeled)

1/2 lb onions (diced)

¼ lb butter

¼ L double smoked bacon (cooked)

1 tbsn mince garlic

½ L 35% cream

½ L frozen corn

1 tbsn corn starch slurry (1 tbsn corn starch, 2 tbsn warm water)

Salt & pepper

Pico Di Gallo

½ L diced tomatoes

½ a chipotle pepper (small diced)

¼ a red onion (small diced)

2 tbsn cilantro (diced)

2 tbsn white balsamic vinegar

¼ cup lime juice

½ tbsn mince garlic

Directions

Smoked Bacon Creamy Potatoes

1Boil potatoes and cook until soft (do not overcook)

2In a medium pot add diced onions and cook with oil and butter until onions are soft. (Don’t brown the onions, you want a white sauce)

3Once onions are soft add the minced garlic, cream, corn, cooked potatoes and cooked smoked bacon.

4Add corn starch slurry and cook, bring to a boil

5and wait until sauce gets proper in consistency (coat back of the spoon and sauce sticks to it). Season with salt and pepper.

Pico Di Gallo

1Combine all ingredients together, mix well.

Halibut (4pc 7oz in size)

1Season with olive oil, salt and pepper. Get fry pan or skillet hot add olive oil, sear skin side down until skin is crispy. Flip fish and put pan in 375 degree oven for approx 6 minutes.

Impress your friends and family with this delicious recipe, or try it on the menu at Mattson & Co. this winter!

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